Plan an evening at Flor de Canela on your next visit for some of Chef Rafael Borbolla’s seafood dishes. Fish, shrimp and lobster are cooked to perfection in recipes inspired by the traditions of fishing communities along Mexico’s Pacific and Caribbean coasts.
Start your meal with a plate of ceviche, aguachile or tuna tostadas with avocado and lime cream and a hint of habanero chili.
For classic Mexican Caribbean dining order fresh lobster grilled al mojo de ajo in garlic butter or Maya-style tikinxic, fish that is marinated in achiote (annatto) and Seville orange juice, then charcoal-grilled with bell peppers, onion and tomato and served with tortillas and fried plantains.
From the Pacific coast, the hearty Governor’s burrito is a flour tortilla packed with shrimp flambéed in tequila with garlic and guajillo chili, rice and grilled sweet corn. Tequila shrimp is another favorite and the seafood pozole is Mexico’s take on the Provençal bouillabaisse but even tastier. Grouper, shrimp, mussels, octopus and lobster chunks are cooked in a spicy seafood broth with cacahuacintle corn kernels and the traditional garnishes.
Of course, if you would like the catch of the day, it is sourced locally and superbly flavored and you can order it grilled, sautéed in garlic butter or with your favorite sauce.

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